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pp.[7] 156, “Stone, a former head chef in a major London restaurant, is the host-chef of the cable television show Take Home Chef. His charm and creativity, hallmarks of his show, come across in print as well, as indicated in this stunningly illustrated cookbook. His focus here is on seasonal ingredients. For each of the 24 ingredients he features, he offers three recipes in order of difficulty (Stone labels them easy, everyday, and adventurous). These ingredients, which include asparagus, pumpkin, veal, raspberries, mushrooms, and chocolate, are arranged into four chapters corresponding to which of the four seasons the ingredient is most available or most weather suitable. From prosciutto with figs and balsamic vinegar to a warm salad of smoked lamb with a cabernet sauvignon vinaigrette to slowly braised oxtail, Stone carefully guides cooks through recipes not nearly as daunting as they may sound. “